Slow Cooker Sweet Potato Soup

Sweet potatoes are one of our favourite low-glycemic carbs and are packed with beta-carotene as well as antioxidant and anti-inflammatory properties. There is some evidence to show that the health benefits of sweet potatoes are best absorbed if they are boiled or steamed, so this slow-cooker recipe makes sure you get the best nutrition out of these powerful root vegetables.

You’ll need:

2 large sweet potatoes, peeled and chopped 1 sweet onion, chopped 2 cloves fresh garlic, 1 teaspoon ground cumin 1 teaspoon ground ginger 4 cups vegetable or chicken stock ¼ cup natural peanut butter juice from 1 lime salt and pepper to taste 1 teaspoon chopped fresh cilantro ½ cup light or fat-free sour cream

Preparation:

Put sweet potatoes, onion, garlic, cumin, ginger and stock in slow cooker. Cover and cook on low for 6-8 hours, or high for 4-6 hours, until the sweet potatoes are tender. Add peanut butter and lime juice. Put the mixture into a blender to puree the soup. Pour into bowls and serve with dollop of sour cream and sprinkle of cilantro (optional).  

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